Rhubarb cupcakes - recipe
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Prepare
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Serves
12 -
Cook
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Skill
Medium
Ingredients
- 250 g Butter (unsalted) softened
- 175 g Unrefined light muscovado sugar
- 3 Egg(s) (free range)
- 225 g Self-raising white flour
- 2 tsp Ginger (ground)
- 175 ml Milk (whole)
For the buttercream
- 250 g Butter (unsalted) softened
- 600 g Icing sugar
- 2 tbsp Milk (whole)
- 1 tsp Vanilla extract
For the baked rhubarb strips
- 2 Rhubarb stalks, champagne rhubarb
- Icing sugar for dusting
For the rhubarb compote
- 125 g Rhubarb trimmed, diced into small cubes
- 30 g Unrefined golden caster sugar
- 1 tsp Ginger (ground)
- 1 tbsp Water
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1
It is best to make the baked rhubarb strips the day before. Preheat the oven to 120°C (100°C fan, gas mark ½).
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2
With a very sharp knife, cut the rhubarb stalks into 10cm (4″) pieces and then cut very thin lengths from each piece. Place on a baking tray lined with baking paper or a silicone mat, dust icing sugar over the top and bake for 2–3 hours, or until dried out and crisp. Be careful not to overcook or you will lose the beautiful pink shade.
For this step you'll need:
- 2g Rhubarb trimmed, diced into small cubes
- Icing sugar for dusting
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3
When baking the cupcakes the following day, preheat the oven to 200°C (180°C fan, gas mark 6), and line a cupcake tin with paper cases.
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4
Cream the butter and sugar until pale and fluffy. Add the eggs and then slowly add the milk.
For this step you'll need:
- 250g Butter (unsalted) softened
- 175g Unrefined light muscovado sugar
- 3 Egg(s) (free range)
- 175ml Milk (whole)
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5
Sift in the flour and ginger.
For this step you'll need:
- 225g Self-raising white flour
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6
Divide the mixture between the papercases and bake for 18–20 minutes, or until a skewer inserted into the centre of a cupcake comes out clean. Leave to cool in the tin for 5 minutes then transfer to a wire rack and allow to cool completely.
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7
To make the rhubarb compote, place all the ingredients in a small pan and heat gently to boiling point (you just want the rhubarb to release its natural juices and turn a beautiful shade of pink). Leave to bubble and reduce for 2–3 minutes.
For this step you'll need:
- 125g Rhubarb trimmed, diced into small cubes
- 30g Unrefined golden caster sugar
- 1tsp Ginger (ground)
- 1 tbsp Water
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8
Once the rhubarb has softened and the liquid has turned into a syrup consistency, remove from the heat and leave to cool completely.
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9
Use a 2cm (¾”) wide cutter to cut 1cm (¹/³”) deep into the centre of each cupcake to leave a space for the compote. Spoon the compote into these spaces.
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10
To make the vanilla buttercream, cream the butter in a large bowl, ideally using an electric hand wisk on medium speed. Blend in the sugar, a quarter of it at a time, beating well after each addition. Beat in the milk and vanilla extract, and continue mixing until light and fluffy. Keep the buttercream covered until you are ready to use it.
For this step you'll need:
- 250g Butter (unsalted) softened
- 600 Icing sugar for dusting
- 2 tbsp Milk (whole)
- 1tsp Vanilla extract
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11
Using a small palette knife, smooth the buttercream over the cupcakes. You can also create small spikes by quickly touching the buttercream with the flat blade of the palette knife. Once the buttercream has set, arrange the dried pieces of baked rhubarb decoratively on top of each cupcake.